Originally from France, remoulade sauce has made its way into the US and greater Europe. There are many varieties or adaptations along the way. This is a classic French remoulade in spirit: mayonnaise as the base, sharpened with Dijon mustard and brightened with lemon juice, then deepened with garlic paste, capers, and finely chopped pickles. Fresh parsley keeps it from feeling heavy. A pinch of sugar and paprika round the edges. It comes together by stirring, and it makes exactly enough for two servings without anything going to waste at the back of the fridge.
The small-batch size is the point. When you cook for two, you’ll need a tablespoon here, another there. Remoulade is a finishing sauce, not a soup, and making a jar of it when you only need a little bit is how it ends up forgotten. Make this right before you sit down. It will be better for it.
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Mustard – Dijon mustard, let’s keep in French and traditional.
- Mayonnaise – For the creamy base flavor. I used the full fat version, because if you want creamy you need to use creamy.
- Lemon juice – A drip of brightness, acidity and zest.
- Garlic – A traditional French recipe needs garlic.
- Capers – They add lemony tang and brininess the sauce.
- Pickles – Pickles add more acidity, tanginess, and a little crunch.
- Sugar, paprika, salt & pepper
- Parsley – For color.
How to Make 5-Minute Remoulade Sauce
No cooking is required for this recipe. There are 3 ingredients that you’ll need to chop, the rests can be used as is. These are 3 tiny steps that stand between now and a sauce.
- Step 1 – Finely chop the capers, pickles, garlic (if you use fresh garlic instead of paste) and parsley.
- Step 2 – Mix all ingredients.
- Step 3 – Taste and add/adjust. E.g.:
Alternatives and Substitutes
- Use coarse mustard instead of Dijon. Increases the spiciness of the sauce.
- Use low-fat mayo instead of full-fat. This will make the sauce less creamy.
- Use lime juice instead of lemon juice.
- Use garlic paste instead of fresh garlic.
- Parsley can be replaced with cilantro, but has a more distinct flavor.
- You can add hot sauce and horseradish – which makes it a more Creole-type recipe.
- Anchovies paste for extra saltiness.
I hope you will enjoy try this Remoulade Sauce on your fish or chicken, or French fries (that would be appropriate).
5 Minute Remoulade Sauce
Pin Recipe FacebookIngredients
- 1/4 cup mayonnaise , (NOTE 1)
- 1 tablespoon mustard, (NOTE 2)
- 1/2 tablespoon lemon juice , (NOTE 3)
- 1/2 teaspoon garlic paste, (NOTE 4)
- 1/2 tablespoon capers, finely chopped
- 1/2 tablespoon pickles, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/4 teaspoon sugar
- 1/4 teaspoon paprika powder
- salt & pepper
Instructions
- Mix all ingredients together in a small bowl and mix well.
- Taste and see whether you like to make some adjustments, like adding more lemon juice or a little bit more sugar. Adding more salt & pepper.
- Some people like to add hot sauce or horseradish.
Notes
- Use full fat mayo for the creamiest sauce, but low-fat mayo works as well.
- Use Dijon mustard or coarse mustard for a spicier sauce.
- You can use lime juice instead of lemon juice.
- Instead of garlic paste, you can use fresh garlic.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.